Chinese Bean And Vegetable Salad

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* Exported from MasterCook *

 

Chinese Bean And Vegetable Salad

 

Recipe By : Healthful Cooking by Mary Carroll, Star Tribune 6/1/00

Serving Size : 4 Preparation Time :0:00

Categories : Healthful Cooking

 

Amount Measure Ingredient -- Preparation Method

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15 1/2 ounces canned garbanzo beans -- rinsed and drained

1/2 red bell pepper -- chopped

1/2 cup chopped celery

1/2 cup chopped carrots

2 green onions -- chopped

3 tablespoons chopped flat-leaf parsley

3 tablespoons rice vinegar

3 tablespoons water

2 tablespoons dark sesame oil

2 teaspoons miso paste

1 pinch cayenne pepper -- (optional)

 

Serves 4.

 

In a large bowl, combine garbanzo beans, bell pepper, celery, carrots,

green onions and parsley. In a small bowl, blend together vinegar, water,

oil, miso paste and cayenne.

 

Toss vegetables with dressing. Let stand at room temperature 30 minutes,

stirring occasionally.

 

Nutrition information per serving: Calories 200, Carbohydrates 25 g,

Protein 7 g, Fat 9 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 300

mg, Calcium 58 mg, Dietary fiber 5 g. Diabetic exchanges per serving: 1

1/2 bread/ starch exch., 1/2 lean-meat exch., and 1 1/2 fat exch.

 

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